Friday, December 22, 2006

oven fried (read ungreasy) chicken alongside crispy latkes and applesauce with a different kind of "kasha" and bowties makes for a nice finale for the 8th night of hanukkah.

enough said.

happy holidays to all.

oven 'fried' chicken for hanukkah. or any day.

this dish is simple to make and honestly really good for not being deep fried. while not cooked in oil the traditional way, it is a healthier choice and less messy way to end the holiday. save the grease for the latkes to serve alongside the chicken.

i sometimes add onion & garlic powder, paprika. you can use smoked or hot paprika but be careful how much you add. too much will ruin things. i have also used wasabi powder. sometimes i add lemon zest. anything will work. good old plain style is wonderful, too.

mix eggs and soy milk in a dish like a pyrex. in another bowl, mix together the corn flake crumbs, salt, and pepper.

place the coating mixture in a ziploc plastic bag. take chicken pieces and coat them in the egg mixture, then add them to in crumbs and shake to coat.

place chicken pieces in greased pyrex baking dish or disposable tin pan. drizzle chicken w/ melted margarine. you may also drizzle honey over chicken at this point, too.

bake the chicken uncovered 1 hour.

'un-kasha' & mini bowties

i have renamed this "un-kasha and bowties" as the recipe reminded me of a very traditional jewish side dish.

the recipe is from norene gilletz, a well known jewish cookbook author in canada. her recipes are always good. this one is from her (russian) grandmother and is really nice as an alternative to kasha, or buckwheat groats which is used in the traditional kasha varnishkes. it uses semolina (cream of wheat) of all things and it's very unique and delicious. a must try, it always disappears. and no, it's not mushy at all. a terrific alternative for buckwheat haters.

in a dry fry pan add the semolina and cook over medium heat until the semolina browns nicely. be careful to keep stirring and not to brown it. set aside.

chop onions and fry them in the oil in a large frypan until nice and browned. add the semolina and stir until mixed. heat the pasta water and add the water slowly and stir. watch out as you add the water as it may splutter. add the salt and pepper. stir well.

add the bowties or other pasta like the mini shells and mix well. taste and adjust salt and pepper if necessary.

hey aria :) try it out, hubby may like it, too. frying chicken is best done by others. the few times i've done it, i didn't have a good time. smelly and messy. but have to admit, finger lickin' good. sigh...

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About Me

a canadian, food-obsessed guy who loves to research, read, write and talk about all things culinary. well, most of the time • collecting recipes, clippings and cookbooks as well as kitchen paraphenalia has long been an 'illness'. blogging about it is my cheap version of therapy • many of the recipes & foods i include may relate to jewish cuisine but my goal is not to maintain a blog which solely focuses on that aspect. so .... no pork, shellfish or mixed meat & dairy here but a myriad of otherwise just as delicious & mouth-watering recipes and information about what enters our gullets • apart from the comestible, posts often include bytes of other interesting finds, quite unrelated to the world of food — a latest earth-shattering or just curious news event, music, humour, the internet, our non-human counterparts & the other oddities of our world will sometimes be featured in the spotlight.